Herb Salad Spring Rolls with Spicy Peanut Sauce Reviews

Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.

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users rating4/4

Awesome, so fresh and delicious! I used mint from my yard (suddenly the rain has a small redemption), and dried coriander and basil, but I really only noticed the mint. I used at least a cup of cabbage and a whole shredded carrot, perhaps 1/2 c? Left out the scallions b/c I didn't want to buy a whole bunch for just one. Perfect and delicious. A fun "date" dinner for two. :)

This is an excellent recipe but very labor intensive. I served these last night our contribution to supper club. The final product was judged to be identical to what is available at our local Thai restaurant. Key flavors for this recipe are Thai Basil and Coriander. I doubled the recipe and used smaller spring roll wrappers to make 18 rolls. 6 were prepared as instructed, 6 included cooked shrimp and 6 included seared tuna. When wrapping I used 2 wrappers at time and did not have any tearing. I made the suggested peanut sauce and added Duck Sauce and a Sesame Ginger sauce for 3 dipping choices. This is a recommended recipe with the caveat that it is labor intensive.

This is great and
simple. It took me a
couple tries to get
a hang of the rice
paper wrappers, but
it's not hard. I
soaked the wrappers
for less time than
suggested so they
weren't quite
pliable yet, and
they soaked up more
moisture as I filled
them. I found that
placing the filling
in horizontally,
from a bit away from
the edge to the
middle of the
wrapper, then
folding away from my
body, made for the
best technique. The
peanut sauce was
good, too (I've
reviewed that
separately). Oh, and
I skipped the rice
noodles and added
avocado, and subbed
cucumber for
cabbage, just
because that's what
i had on hand.

I make these all the time. I never double wrap. I line some shrimp down the center of a wrap, then sprinkle with the basil then add the rest of the ingredients and roll. You get nice pink with green presentation if you lay them seam side down on the serving plate. Once you get the knack of the rice wrappers it is quite easy, just time consuming. We also do this as a roll your own and you can vary the ingredients to your own taste. I use nappa cabbage. I tend to use a lot more shredded carrot in it and play around with the sauce to get it as hot and the consistency how you like it. My husband likes to put his sauce in the roll, I like it on the outside as i Like a lot and just keep adding it as I eat. I am addicted to these!

These were great!! I also added shrimp. I placed the shrimp on the second wrap, so it is in the outer layer of the roll. My niece and I made a triple batch. They still tasted good the next day. Peanut sauce is fabulous.

I enjoyed this recipe...it's the closest to authentic salad spring rolls I've found yet. I didn't use coriander leaves...not traditional. I enjoyed the rice vinegar and added a little sesame oil, and sherry. I also added shrimp which was great.

I followed the recipe except I couldn't find been thread noodles, so I used rice noodles, which were fine. Also, I added some tofu for a little extra protein and served them as a main course for lunch.

A light refreshing
supper for my
family on warm
summer nights. We
roll them custom
for each family
member so we each
get what we like. I
also add tofu or
cooked prawns,
pork, or chicken to
these rolls.